Croissant

Ingredients

Composition

Working Method

Mix

+/- 3 min slow, +/- 5 min fast

Dough Temperature

18°C

Bulk Fermentation

Place dought on tray, cover with plastic and give a rest of 30 minutes

Lamination

Place Aristo Croissant in the middle of the dough and fold the dough equally along both side. Roll out dough at 7 mm and give two single fold (folding in 3), Let the dough rest under a plasic foil for 30 min at 18°C. Roll out the dough at 7 mm and give a third single fold. Roll out the dough at +/- 3 mm

Make up

Cut triangles of 11cm base 22cm height (weight) 60g take a triangle of dough and fix the top with your finger on table. Start carefully by rolling the triangle on table. Start carefully by rolling the triangle from the base of the top. Place the dough on baking tray